Desserts/ Recipes

Lemon Bundt Cake with a Lemon Glaze

lemon pound cake with a lemon glaze on a white plate that's on a barn wood back drop with a white towel that has gray and yellow stripes.

Easy Lemon Cake Recipe

Let me take you back to my childhood and share with you why this Lemon Bundt Cake with a Lemon Glaze is so special to me.

Every spring and summer, my Granny would rummage through her recipe box and she would pull out this recipe for Lemon Bundt Cake with Homemade Lemon Icing Glaze.

I knew good things were coming when she reached for this recipe, so I always stuck around.

She did her baking early of a morning so as not to heat up the kitchen so I usually walked over for breakfast and then just hung out while she started baking.


If you know my Granny, you know she always has to have something sweet on hand.

Cake and cookies were her favorite things to bake – I think because she could eat on them all week.

Lemon pound cake on a white plate with three slices cut from the cake in the front. One slice of cake sits on a small, white plate in front of the cake with a fork on the plate.

Lemon Bundt Cake

Granny didn’t have fancy baking equipment, in fact, I don’t think she even owned a Bundt cake pan, so she always made this Lemon Cake in an old, well loved, 9×13 cake pan.

It doesn’t matter what kind of cake pan you choose to make this Lemon Box Cake in, just bake it and enjoy.

This one is going to be a fast favorite and it will also make the perfect dessert for your Easter dinner or Easter Potluck’s!

Round, lemon bundt cake on a white plate with a white lemon glaze, sitting on a barn wood back drop with a white towel that has gray and yellow stripes. Three slices of the cake have been cut in the front.

How to make a kicked-up Lemon Cake from a box

Go ahead and start preheating your oven at 325F. The baking process will go by much faster if you slide that cake into a preheated oven as opposed to one that is cold and needs to heat up.

 Grab a large mixing bowl and combine the eggs with the water, oil, and lemon juice.

Whisk the contents until combined, then add in the lemon cake mix, lemon gelatin, and instant lemon pudding mix.

Use a stand or hand mixer to combine the dry ingredients with the wet.

Beat the dry ingredients in until completely smooth with no lumps remaining.

Spray a bundt pan with nonstick cooking spray and pour the cake mix in.

Bake at 325F for 25 minutes or until a toothpick inserted in the middle comes out clean.

Lemon pound cake on a white plate with a white, gray, and yellow striped towel around the plate. Plate is sitting on a barn wood backdrop and has a small, white plate beside it with a slice of lemon cake on it and a silver fork.

Easy Lemon Glaze with fresh lemons

While the cake bakes, combine the powdered sugar with the lemon juice for the Lemon Glaze.

Whisk the two ingredients together until smooth and set aside until the cake is almost completely cool.

Pour the glaze over the luke-warm cake and enjoy!

If you use a 9×13 cake pan, poke holes in the top of the cake before pouring on the glaze.

Now you can enjoy the fruits of your labor (see what I did there?!) and always remember, when life gives you lemons…make my Lemon Bundt Cake with a Lemon Glaze!

Okay I’ll stop with my corny jokes now.

Lemon pound cake on a white plate with three slices cut in the front of the cake. The cake has a white, gray, and yellow striped towel around the plate and is sitting on a barn wood board back drop.

I hope you have enjoyed baking with me today because it made my day to have you here!

Please rate this recipe and leave me a comment once you make it; I love hearing from you!

Happy eating,

-Amy

 

lemon pound cake with a lemon glaze on a white plate that's on a barn wood back drop with a white towel that has gray and yellow stripes.
5 from 1 vote
Print

Lemon Bundt Cake with a Lemon Glaze

A fast and easy cake that looks fancy but is simple to make! Made with fresh lemon juice and fresh squeezed Meyer Lemon juice for the glaze! 

Course Dessert
Cuisine American
Keyword Boxed Lemon Cake, Easy Lemon Bundt Cake, Easy Lemon Cake Recipe, Lemon Bundt Cake, Lemon Bundt Cake Recipe, Lemon Bundt Cake with a Lemon Glaze, Lemon Cake Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 21 slices
Calories 226 kcal
Author Amy - The Speedy Spatula

Ingredients

For the Cake:

  • 1 box lemon cake any brand
  • 1 3.4 oz Instant Lemon Pudding unprepared
  • 1 3.4 oz lemon gelatin unprepared
  • 2 tbsp lemon juice about 1/2 of a small lemon
  • 3/4 cup water
  • 3/4 cup canola oil
  • 3 eggs

For the Lemon Glaze:

  • 2 cups powdered confectioners sugar
  • 1/4 cup lemon juice or 2 small lemons

Instructions

For the Cake:

  1. Preheat oven to 325F.

  2. In a large mixing bowl, whisk the eggs together with the water, oil, and lemon juice.

  3. Combine all dry ingredients with the wet ingredients and mix with a hand or stand mixer until all ingredients are smooth and no lumps remain (about 2-3 minutes).

  4. Use a nonstick Bundt cake pan and lightly spray the edges with nonstick cooking spray. 

  5. Pour the cake batter into the pan and bake on 325F for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.

  6. Once cake is cooked, immediately remove from the oven and place on a cooling rack.

  7. Use a small spatula to gently loosen the cake in the pan and ensure that no part of the cake sticks by placing the spatula between the edge of the cake and the pan and slowly running the spatula all the way around. Do this for the middle of the cake too.

  8. When the cake is completely loosened in the pan, gently turn the pan upside down over a large, round plate and then lift the pan up. 

  9. The cake should transfer smoothly and easily to the plate. 

  10. Allow the cake to cool until just barley warm and then drizzle the lemon glaze over the cake with a spoon. You can use all of the glaze for a very moist cake or use part of it for a light glaze. Use your own judgment. 

For the Lemon Glaze:

  1. While the cake cooks, combine the powdered sugar with the lemon juice and whisk well until smooth. Set aside until time to glaze the cake.

  2. If you're using fresh lemons for the glaze, be sure to squeeze the lemon juice into a separate bowl and remove all seeds before pouring into the bowl with the powdered sugar. 

  3. The equivalent in fresh squeezed lemon juice to 1/4 cup of lemon juice concentrate is about the juice from 2 small lemons.

Recipe Notes

Nutritional information calculated using Pillsbury boxed lemon cake mix.

Shared at Weekend Potluck

Shared at Meal Plan Monday

Also shared at Foodie Friday Link Party

View at Full Plate Thursday

Also view at What’s for Dinner

 

You Might Also Like

10 Comments

  • Reply
    Cialischeap
    March 29, 2018 at 2:37 am

    I love how cute that cake is and the decor you have is adorable too. I”m a huge fan of bundt cakes. I think they taste superior to other cake and there really is no rhyme or reason. I am one of those people who doesn”t like frosting or rather I don”t like a lot of frosting, so I really like how on a bundt cake, the frosting is spread out more instead of piled on top. (:

    • Reply
      Amy - The Speedy Spatula
      March 29, 2018 at 3:23 pm

      Aww thank you so much! I agree with you! I’m not a big fan of a lot of thick icing myself.

  • Reply
    Julie @ Back To My Southern Roots
    June 6, 2018 at 11:32 am

    If only I could reach through the screen and grab a piece, or two, or three… 🙂 Yum!! Thanks for sharing on Foodie Friday! I’m sharing on Facebook.

  • Reply
    Julia
    April 10, 2019 at 8:59 am

    I wish I had a slice of this cake to enjoy with my coffee. Scrumptious!

    • Reply
      Amy - The Speedy Spatula
      April 10, 2019 at 11:14 am

      It’s so good with coffee!

      • Reply
        Brittney
        April 19, 2019 at 7:10 am

        If I want to make this ahead of time (about a day or so), what can I do to keep it fresh? Wait til the day of to pour the glaze? Or follow recipe as normal then keep in fridge tightly wrapped? Thank you in advance!

        • Reply
          Amy - The Speedy Spatula
          April 19, 2019 at 1:01 pm

          Either option will work well! I’ve done both and they both turned out equally good. It will be a little more moist if you add the glaze and store it in the fridge, but I’ve never had anyone complain about a moist cake. 😉 Hope you enjoy!

  • Reply
    Miz Helen
    April 15, 2019 at 3:51 pm

    5 stars
    This is a beautiful bundt cake and I just love the lemon flavors! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

  • Leave a Reply